RECIPES BAKING

Sweet Little Carrot and Ginger Cakes

Sweet Little Carrot and Ginger Cakes

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 15
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.

Ingredients

  • 1 tsp Ground Ginger
  • 3 Carrot peeled, grated
  • 2 Eggs
  • 1.75 cups Self Raising Flour
  • 1/2 Ground Cinnamon
  • 1/2 tsp Salt
  • .05 cup Brown Sugar
  • .05 cup Walnuts
  • 1/2 cup All Bran
  • 3/4 cup Milk
  • 1/4 cup Grapeseed Oil
  • 300 g Pineapple crushed
  • Icing
  • 250 g Cream Cheese
  • 3/4 cup Icing Sugar

Nutrition Information

Qty per
63g serve
Qty per
100g
Energy 431cal 685cal
Protein 3.28g 5.22g
Fat (total) 5.8g 9.1g
 - saturated 0.77g 1.22g
Carbohydrate 21g 33g
 - sugars 5.5g 8.8g
Dietary Fibre 1.21g 1.92g
Sodium 365mg 579mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Sweet Little Carrot and Ginger Cakes are fun, quick and easy to make and are good for afternoon tea or dessert.

They’re so dainty and delicious!

Sweet Little Carrot and Ginger Cakes

Method

  1. Preheat oven to 180°C.

  2. Grease a 12-hole muffin tin with cooking spray.

  3. Sift the flour, cinnamon and ginger into a large mixing bowl.

  4. Add the salt and sugar.

  5. Stir through the walnuts, bran and carrot.

  6. In another bowl, mix together the milk, oil, eggs and pineapple.

  7. Pour this into the dry ingredients.

  8. Mix until just combined then divide evenly between the muffin holes.

  9. Smooth the tops then bake for 25 30 minutes until a skewer comes out clean and the tops are slightly springy to the touch.

  10. Place the cakes on a wire rack to cool.

  11. Beat the cream cheese and icing sugar together in a small bowl (use hand-held electric beaters to make this easier).

  12. Use a knife to spread the icing over the cooled cakes.

Recipe Hints and Tips:

  • Sweet Little Carrot and Ginger Cakes are suitable to freeze for up to two months.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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